Unveiling the Health Benefits of Nigerian Fermented Dairy Products

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Fermented dairy products are a staple in many Nigerian communities, particularly among the Fulani and Hausa tribes. These products are derived from milk and undergo fermentation processes that enhance their flavor, texture, and nutritional value. Common fermented dairy products in Nigeria include nunu and wara.

Nunu (Local Yoghurt)

Nunu is a traditional fermented milk drink popular among the Fulani people. The fermentation process is mainly the conversion of lactose in the milk into a short-chain fatty acid, lactic acid by some species of bacteria. A previously fermented milk (nunu) is usually used as the starter culture for a new fermentation batch.

Nunu is often sweetened with sugar and taken with fura. Although nunu is rich in many nutrients, it lacks iron and vitamin C1.

Ingredients

  • Fresh cow milk
  • Starter culture (previously fermented milk)

Preparatory Procedure

  1. Milk Collection: Fresh cow milk is collected manually and filtered to remove impurities.
  2. Fermentation: The milk is left to ferment naturally at room temperature for 24-48 hours or with a starter culture from previously fermented milk which speeds up the process.
  3. Straining: The fermented milk is strained to remove any solid particles (butter milk), resulting in a smooth, tangy drink.

Nutritional and Health Benefits

  • Probiotics: Nunu is rich in probiotics, which promote gut health.
  • Lactose Digestion: The fermentation process reduces lactose content, making it easier to digest for those with lactose intolerance.
  • Nutrients: It provides essential nutrients like calcium, protein, and vitamins B2 and B12.

Wara (Nigerian Unripened Soft Cheese)

Wara is a type of cheese made from cow milk coagulated with some plant extracts, and it’s commonly consumed by the Fulani and Yoruba people. The coagulant separates the curd from whey. Wara has a shelf-life of about three days when kept in the whey at about 28 oC.

Ingredients

  • Fresh cow milk
  • Coagulant

Preparatory Procedure

  1. Milk Heating: Fresh cow milk is heated until it reaches a near-boiling point.
  2. Coagulation: A coagulant like Sodom apple (Calotropis procera), pawpaw (Carica papaya), or lemon juice is added to the hot milk to curdle it.
  3. Straining: The curdled milk is strained through a cheesecloth to separate the whey from the curds.
  4. Pressing: The curds are pressed to remove excess whey and form a soft block of cheese.
  5. Frying: To increase the shelf-life of the soft cheese (wara), it’s deep-fried in oil.

Nutritional and Health Benefits

  • Protein: Wara is a good source of protein, essential for muscle repair and growth.
  • Calcium: It provides calcium, which is vital for bone health.
  • Probiotics: Wara is also a good source of probiotics2, the healthy microbes.
  • Low Fat: Compared to other cheeses, wara is relatively low in fat.

Summary

Be wary of possible contamination of nunu and wara when buying from vendors due to poor hygiene. Contamination of these milk products by Enterobacteriaceae, psychrotrophs, molds, and other pathogenic organisms might occur at the collection, preparatory, or retail stage of the final product3,4,5. Research also showed that frying does not guarantee the safety of wara from these contaminants on a long-term basis6. In view of these safety concerns, if you can prepare your nunu and wara at home to ensure their quality, that will be better. However, if the milk is already contaminated at the collection point, home-preparation of nunu and wara from the contaminated milk won’t guarantee the safety of the final products.

References

1.         Ndudi, W. et al. Traditional fermented foods of Nigeria: microbiological safety and health benefits. Journal of Food Measurement and Characterization vol. 18 4246–4271 Preprint at https://doi.org/10.1007/s11694-024-02490-1 (2024).

2.         Olajugbagbe, T. E., Elugbadebo, O. E. & Omafuvbe, B. O. Probiotic potentials of Pediococuss acidilactici isolated from wara; A Nigerian unripened soft cheese. Heliyon 6, (2020).

3.         Aernan, P. T., Ebah, E. E. & Ukange, P. MICROBIAL CONTAMINANTS ASSOCIATED WITH FERMENTED MILK ‘NUNU’ SOLD IN MAKURDI METROPOLIS, BENUE STATE OF NIGERIA. 3, 27–34 (2011).

4.         Mukisa, I. M., Ssendagala, G. W. & Byakika, S. Microbiological safety and physicochemical composition of Bongo, a traditional fermented milk product from Lyantonde district, Uganda: Quality aspects of Bongo. Sci Afr 10, (2020).

5.         Uzeh, R. E. & Imafido, S. The occurrence of antibiotic-resistant enteric bacteria in Selected Nigerian traditional dairy products. Afr Health Sci 22, 619–626 (2022).

6.         Adetunji, V. O., Alonge, D. O., Singh, R. K. & Chen, J. Production of wara, a West African soft cheese using lemon juice as a coagulant. LWT 41, 331–336 (2008).

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